Coconut red curry shrimp with jasmine rice

Mass Appeal

(Mass Appeal) – Buckley Healthcare Center is a skilled nursing facility in Greenfield, offering gourmet and nutritionally complete meals for residents at its Seasons Restaurant.

Their outstanding Chef, Mike Harrison, is here to show us a delicious Thai-inspired seafood dish!


  • ¾ cup Jasmine Rice
  • 1 Lime
  • 1 Red Bell Pepper
  • 2 Garlic Cloves
  • 3 Cilantro Sprigs
  • 4 oz. Snow Peas
  • 8 oz. Shrimp
  • ⅓ fl. oz. Toasted Sesame Oil
  • 5⅖ fl. oz. Coconut Milk
  • 3 Tbsp. Red Curry Paste
  • ⅓ fl. oz. Fish Sauce

Bring a small pot with 1 ½ cups water and jasmine rice to a boil. Reduce heat to low, cover, and cook 20 minutes, or until tender. Set aside and keep warm. While rice is cooking, start preparing ingredients.
Quarter lime.
Stem, seed, and thinly slice red bell pepper into thin strips.
Mince garlic.
Stem and coarsely chop cilantro (reserve a few leaves for garnish).
Pull any strings from snow peas.
Rinse shrimp, pat dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium-high heat and add 1 tsp. sesame oil.
Add shrimp to hot pan and cook 2 minutes, or until browned.
Transfer shrimp to a plate. (Shrimp will finish cooking in a later step.)
Wipe pan clean and reserve.
Return pan used to sear shrimp to medium-high heat.
Add remaining sesame oil, garlic, snow peas, and red bell pepper and cook 2 minutes.
Add coconut milk, half the red curry paste, and fish sauce (to taste).
Taste, and add more red curry paste if desired.
Stir thoroughly, ensuring curry paste is fully incorporated.
Bring to a boil.
Once boiling, return shrimp to pan along with chopped cilantro and a pinch of salt and pepper.
Reduce to a simmer and cook 5 minutes, or until sauce is slightly thickened and shrimp reaches a minimum internal temperature of 145 degrees.

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